Heat the butter in a heavy-bottomed
soup pot over medium-high heat. When it begins to bubble add the
sliced and washed leeks. Sauté
the leeks for abut 2 minutes, or until they are tender and
translucent. Add the chicken stock, salt, and pepper, and bring the
stock to a boil, then lower it to a simmer. Cook the soup for about
20 minutes, or until the potatoes are easily mashed. Transfer the
soup to a blender or food processor, and process it until it is
smooth. Return the soup to the pot and bring it again to a simmer.
Stir in the cream. This soup may be served hot or cold.

(I posted this recipe recently but made it again today and it is a crowd pleaser...so in the even you missed it, here it is again.)

Butternut
Squash Bisque with Apple and Toasted Walnuts

Yield:
6 cups

2
tablespoons butter

1
small onion, peeled and diced

2
tablespoons
flour

2
tablespoonssugar

1/2
teaspoon ground cinnamon

1/4
teaspoon allspice

1/4
teaspoon nutmeg

1/2
teaspoon salt

1
teaspoon black pepper

2
pounds peeled and diced butternut squash

2
cups chicken stock

1
cup heavy cream

1/4
cup chopped, toasted walnuts

1/2
cup small diced apple

Melt
the butter in a small pot over medium heat and add the onions. Sweat
the onions over medium heat for 5 minutes or until they are
translu­cent. Add the flour and stir over medium heat for 2
minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,
and diced pumpkin; sauté another minute. Add the stock and simmer
for 15-20 minutes, or until the squash is very tender. Add the cream
and simmer for 1 or 2 minutes longer. Puree in a blender or food
processor. After ladling the soup into warm bowls, garnish it with
the toasted walnuts and diced apple.